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Cinnamon Rhubarb Bread

A moist and flavorful bread that perfectly balances the tartness of rhubarb with the sweetness of sugars and warmth of cinnamon.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped fresh rhubarb Look for firm stalks that are vibrant in color.
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened Let it come to room temperature for optimal mixing.
  • 2 large eggs Bring to room temperature.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk Can substitute with milk mixed with a teaspoon of vinegar or lemon juice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium speed.
  3. Beat in the eggs one at a time, mixing until well combined. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting with the dry ingredients. Mix on low speed until just combined.
  6. Gently fold in the chopped rhubarb using a spatula.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.

Notes

Enjoy warm with butter or a light glaze. This bread makes a lovely addition to brunch spreads or serves as a delightful snack.